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Homemade Matzo Ball Soup

Baking soda & baking powder are used in this recipe to prevent gluten free matzo balls from being dense and heavy. If strictly observing Passover dietary rules, use ingredients that are labeled, “Kosher for Passover.”

5 from 1 vote
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Print Recipe

Homemade Matzo Ball Soup

Prep Time20 mins
Cook Time50 mins
Chill Time30 mins
Course: Soup
Servings: 8
Calories: 250kcal
Author: Shay Ryan


For matzo balls:

  • 2 ounces potato flakes , pulsed in food processor to fine crumbs
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 large eggs
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh dill , finely chopped and divided

For the soup:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion , diced
  • 3 large carrots , diced
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 cloves garlic , minced
  • 2 quarts gluten-free chicken stock
  • 1 cup shredded cooked chicken (optional)


For the matzo balls

  • In a medium mixing bowl, combine the dry ingredients.
  • In a small bowl, beat the eggs, olive oil and 1 tablespoon chopped dill.
  • Using a fork, combine the egg mixture with the potato crumb mixture until fully incorporated. Cover and chill in the fridge for 30 minutes. It will become more firm while it chills.
  • Scoop out 2 teaspoons and roll the mixture into matzo balls. Repeat until all the mixture is used. Set aside covered in the fridge until ready to cook.

For the soup

  • In a large stock pot, heat olive oil with the onion and carrots over medium high heat. Season with salt and pepper and stir to combine. When the onions are almost translucent, add the garlic and stir to heat through.
  • Pour in the chicken stock and turn the heat to high until it comes to a boil.
  • Turn the heat to low and gently add the matzo balls to the soup. Cover and let simmer for 20-30 minutes until about double in size. They will float to the top when done.
  • Add the cooked chicken (optional) to heat through just before serving. Sprinkle the soup with the remaining chopped dill when you are ready to serve.


Nutrition Facts
Homemade Matzo Ball Soup
Amount Per Serving
Calories 250 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 61mg20%
Sodium 632mg26%
Potassium 482mg14%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 6g7%
Protein 13g26%
Vitamin A 3904IU78%
Vitamin C 9mg11%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Shay Ryan Soup
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